Apple, Celeriac & Toasted Almond Soup

Serves 4

About this recipe

This soup uses almonds to make it rich, creamy and super comforting  – perfect now that the weather is getting a little colder.

Adding nuts to a dish like this helps thicken the soup and make it a little more filling – the almonds will provide fats and protein along with vitamins and minerals such as vitamin E and fibre.

Apple is a more unusual ingredient to add to a soup, but it gives a great sweetness and goes really well with the other veggies in the soup.

This is also a great way of using up an apple that has maybe begun to look a little unhappy at the bottom of the fruit bowl!


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Ingredients
  • 2 tbsp Olive oil (plus extra to drizzle)
  • 1 white Onion, finely chopped (around 150g)
  • 3 Cloves garlic, finely sliced
  • 2 Sticks of celery (around 200g)
  • ½ Celeriac, peeled and chopped into chunks (around 300g)
  • 3 Eating apples, cut into rough chunks (around 250g)
  • 500ml Vegetable stock
  • 150g Flaked almonds, toasted
  • Juice of 1 lemon (2-3 tbsp)
  • Salt and pepper

 

Serve the soup with some crusty bread – I love using wholemeal sourdough as the nuttiness works really well with the apple.

Instructions

Add the oil to a large saucepan and put on medium heat.

Prepare your onion, celery and garlic and add to the pan. Fry for around 10 minutes until they become soft and translucent.

Whilst your onion mixture is cooking, prepare the celeriac and apple; cutting them into rough chunks.

Once your onion mixture has softened, add the celeriac and apple, along with the vegetable stock and some salt and pepper. Simmer for 15-20 minutes until the celeriac and apple are soft.

Meanwhile, in a non-stick frying pan, toast your flaked almonds on medium- high heat for around 3-5 minutes until just golden. Add ¾ of the almonds to the soup mixture, reserving some to garnish at the end.

Once all the vegetables have softened, remove pan from the heat. Blitz the mixture, either using a food processor or hand blender until completely smooth.

Taste the soup, adding in the lemon juice 1 tbsp at a time to taste and a more salt and pepper if needed. If the soup is too thick, just add a little more water to adjust the consistency.

Serve in bowls, garnishing with the remaining toasted almonds and a drizzle of extra virgin olive oil.


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